Classic
Indian Cookingby Julie Sahni
Book Description: This extraordinary cookbook, Classic Indian Cooking,
amounts to a complete course in Indian cuisine. Elucidated by over 100
line drawings, it systematically introduces the properties of all the basic
spices and special ingredients of Indian food, then explains the techniques
employed in using them, always with the help of comparisons to familiar
Western methods.

It is immediately obvious that Indian food is rich and varied, yet not
difficult to prepare. The cooking principles are basic and wellknown. The
utensils needed are few and simple. As Julie Sahni says, "If you know how
to fry, there are few tricks to Indian food." Every recipe has been especially
designed for the American kitchen -- practically all the ingredients can
be found in any American supermarket and there are scores of time-saving
shortcuts with the food processor and handy directions for ahead-of-time
preparation.

Following a lively and absorbing introduction to the history of India's
classic Moghul cuisine, Julie guides the cook through the individual components
that make up an Indian meal. She begins with delicious appetizers like
Crab Malabar and Hyderabad lime soup; continues through main courses, both
nonvegetarian and vegetarian (this book is a treasure trove for the non-meat
eater); goes on to all the side dishes and traditional accompaniments,
from spinach raita and lentils with garlic butter to saffron pilaf and
whole wheat flaky bread; and ends with the glorious desserts, like Ras
Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions
accompany the cook through every stage, even for making the many wondrous
Indian breads, both by hand and with the food processor. And at the end
of each recipe are balanced serving suggestions for every kind of meal,
Among the many special features are ideas for appropriate wines, a useful
spice chart, a complete glossary (which might also come in handy when ordering
in Indian restaurants), and a mailorder shopping guide that will make Indian
spices accessible anywhere.

Most important, Julie Sahni imparts the secrets to mastering the art
of Indian cooking. Even the beginner will quickly learn to move within
the classic tradition and improvise with sureness and ease.